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Delicious Teriyaki Chicken Rice Bowl with colorful vegetables and rice

Teriyaki Chicken Rice Bowl

A quick and delicious teriyaki chicken rice bowl with tender chicken, crisp vegetables, and a sweet-savory glaze, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the bowl
  • 2 cups cooked rice Use white or brown rice.
  • 1 pound chicken breast, diced High-quality chicken for best flavor.
  • 1 cup broccoli florets
  • 1 cup bell peppers, sliced
  • 1 cup carrot slices
For the sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons honey Maple syrup can be used for a vegan option.
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 tablespoon sesame oil
For garnishing
  • to taste sesame seeds Optional for garnish.
  • to taste green onions Optional for garnish.

Method
 

Preparation
  1. In a skillet, heat the sesame oil over medium heat until it shimmers.
  2. Add the diced chicken to the skillet and cook for about 5-7 minutes until browned and cooked through.
Sauce and Vegetables
  1. In a separate bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch mixture until smooth.
  2. Pour the sauce over the chicken, stirring gently, and let it simmer for 2-3 minutes until it thickens.
  3. Add broccoli, bell peppers, and carrots to the skillet and stir-fry for 4-5 minutes until the vegetables are crisp-tender.
Serving
  1. Serve the chicken and vegetables over a bed of warm cooked rice.
  2. Garnish with sesame seeds and chopped green onions if desired.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat by warming in the microwave with a splash of water to retain moisture.